Beat eggs well; add remaining ingredients, stirring until blended.
Pour mixture into pie shell.
Bake for approximately 40 minutes, until firm.
Makes one 9 to 10-inch pie.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
Cream oleo and sugar.
Add eggs, beating well after each one. Blend in milk, spices, vinegar, nuts and vanilla.
Boil raisins about 5 minutes.
Drain and add all to pie mixture.
Pour into 10-inch pie shell.
Bake at 350\u00b0 for 40 minutes or until pie is firm.
Top with whipped cream, if desired.
Serves 8.
Cook the water, sugar, cornstarch and salt until clear. Remove from heat.
Add the jello.
Fill a 10-inch baked pie crust with fresh berries; pour filling over berries.
Refrigerate.
Top with whipped cream.
Mix together chicken, celery, almonds, salt, onion, lemon juice, mayonnaise and water chestnuts.
Turn into a 10-inch fluted pie crust.
Bake, uncovered, at 375\u00b0 for 30 minutes or until crust is browned.
Add cheese and bake an additional 10 to 15 minutes.
o 325\u00b0.
Thaw pecan pie according to package directions.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
If you like pecan pie . . . this is a great recipe!
Cream butter, add sugar and continue to beat until light and fluffy.
Add eggs, syrup and chopped nuts.
Mix. Pour in pie shell.
Put whole pieces on top.
Bake at 375\u00b0 for 40 to 45 minutes.
urface with flour. Unroll 1 pie crust at a time, refrigerating
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Combine egg, pie filling and salt.
Add corn syrup, pecans and vanilla.
Pour into a pie shell.
Bake at 425\u00b0 for 10 minutes. Reduce oven temperature to 325\u00b0.
Bake for 45 to 50 minutes longer or until set.
Prepare pastry for 10-inch pie pan.
Mix butter, eggs, brown sugar, salt and vanilla in a bowl.
Beat with wire whip until smooth. Blend in corn syrup and pecans. Pour into unbaked pie shell with rounded side of pecans upright.
Bake 40 to 45 minutes in preheated oven at 375\u00b0 until set and pastry is brown.
Preheat oven
to
350\u00b0.
Roll out the pastry and line a 10-inch pie
dish.\tCombine
the
corn
syrup
and\tsugar in a saucepan and
bring to a boil.
Cool, stirring, just until the sugar is dissolved.
Beat the eggs in mixing bowl and gradually add the syrup and sugar.
Add the remaining ingredients and pour the
mixture
into the pie shell.
Bake 50 minutes to one hour or until the pie is set.
Serves 8.
Preheat oven to 350\u00b0.
In large bowl, thoroughly blend sugar and cocoa powder.
Add vanilla and salt and blend well.
Blend in margarine.
Add eggs and evaporated milk and blend well.
Mix in pecans.
Pour into pie shell and bake for 45 to 50 minutes.
The pie will puff up and the top will crack when it is done.
Makes 1 (9 or 10-inch) pie.
Preheat oven to 350\u00b0.
Beat eggs just until blended.
Add sugar, salt and corn syrup.
Add cooled melted butter and vanilla. Mix to blend well.
Spread nuts in bottom of pie shell.
Pour in filling.
Bake for 50 to 60 minutes.
Makes two 10-inch pies.
Mix all ingredients, except pecans. Pour into unbaked pie crust. Arrange pecans on top of filling. Bake at 350\u00b0 for 50 minutes. Cool and refrigerate.
nto
10-inch
pie tin with your favorite pie crust recipe, but make
ottom of the unbaked pie shell (in a pie pan).
Press
In 9 or 10-inch pie plate, spread the combined sugar and butter in bottom of plate.
Place pecans over sugar mixture and press in.
Now, place 1 pastry circle over sugar mixture, leaving the edge hanging over.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each.
Stir in pecans.
Pour into pie shell. Bake in moderate oven at 350\u00b0 for 50 minutes.
Pie is done when knife inserted comes out clean.
This is a lighter pecan pie. If you want a richer pecan pie, use 1 cup sugar instead of 1/4 cup sugar.